Low-Carb Instant Pot® Cheesecake

Name: Low-Carb Instant Pot® Cheesecake recipe
Prep time: 20 min
Cook time: 40 min
Yield: 1 cheesecake
Cuisine: Global
Ingredients: 1 teaspoon vegetable oil, or as needed; 2 (8 ounce) packages cream cheese, at room temperature; ⅔ cup low-carb sugar substitute (such as Swerve®); 1 lemon, zested; 1 teaspoon vanilla extract; 2 eggs, at room temperature

by Joel Arnold 1 year ago

2.7 (3)

40 minutes

295.6 kcal

1.7 g carbs

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Description

Low-carb cheesecake in the pressure cooker.

Ingredients

1 teaspoon vegetable oil, or as needed
2 (8 ounce) packages cream cheese, at room temperature
⅔ cup low-carb sugar substitute (such as Swerve®)
1 lemon, zested
1 teaspoon vanilla extract
2 eggs, at room temperature

Directions

1. Oil a springform pan that will fit inside your electric pressure cooker (such as Instant Pot®). Cover the bottom and sides of the pan tightly with a single sheet of aluminum foil to prevent water from entering.
2. Blend cream cheese in a bowl using an electric mixer until completely smooth. Add sugar substitute, lemon zest, and vanilla extract; blend until just incorporated. Add eggs 1 at a time, mixing until just combined. Pour batter into the prepared pan.
3. Place the rack inside your Instant Pot®. Add 1 inch of water to the pot. Lower the filled springform pan carefully onto the rack.
4. Lock the lid into place. Bring to high pressure according to manufacturer's instructions; cook for 20 minutes.
5. Release pressure through natural-release method, about 20 minutes. Remove cheesecake carefully. Remove foil and gently blot off any water that may have splashed onto the cheesecake. Cover with plastic wrap; refrigerate until set, 4 hours to overnight.

Nutrition Facts

serving: 1 cheesecake

calories: 295.6 kcal

carbohydrates: 1.7 g

protein: 24.7 g

saturated fat: 12.8 g

cholesterol: 108.1 mg

sodium: 189.3 mg

sugar: 0.3 g